SALAD SATURDAY

Today's recipe was in the April issue of FAMILY CIRCLE. It contains some very healthy ingredients and the combination is very tasty indeed. Since it does contain chicken I think it could stand alone as a light and cool summer meal.

SPINACH, ORANGE AND CHICKEN SALAD
6 small juice oranges
2 tbsp. red wine vinegar
1 tsp. grainy mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken breasts
1 pkg.(5 oz.) baby spinach
1 head green leaf lettuce, trimmed, cleaned, and torn into bite-size pieces
1 pkg.(3.5oz.) crumbled goat cheese

• Cut off peel and slice sections from 5 of the oranges. Place in bowl. Juice remaining orange (you will need 1/4 c. juice.
• In a small bowl, whisk orange juice, vinegar, mustard, sugar, 1/4 tsp of the salt and 1/8 tsp. of the pepper. Microwave cumin in a small bowl for 40 seconds or until fragrant. Whisk into orange juice mixture. While whisking, add oil in a thin stream.
• Place chicken in a resealable plastic bag and add 1/3 c. of the dressing. Marinate 15 minutes.
• Meanwhile, heat grill or grill pan. Remove chicken from marinade and discard any remaining marinade. Grill for 14 minutes, turning once, or until chicken registers 160 on an instant-read thermometer.
• In a very large bowl, toss spinach, lettuce, orange sections( and any juice in bowl), red onion slices, goat cheese and remaining dressing. Slice chicken and fan over top of the salad. Sprinkle with remaining 1/4 tsp. salt and 1/8 tsp. pepper and serve.